Tom: New to the Chicago craft beer scene since 2009 Finch beer produced this special barrel aged beer which released around the Christmas of 2011. I was lucky enough to find a bottle on my local liquor store shelf as this beer is limited. While I’m not a huge...

Oak Smoke is an interesting product that is released in the winter around Christmas time. What makes this beer so interesting and unique? Well for starters its flavor and aroma are developed by using oak wood during the kilning process rather than beech wood. Beech...

Tom: I picked up this bottle of Aventinus at Whole Foods per a recommendation from my buddy Paul (the beer guy there). However, this was no regular bottle. As the finely wrapped bottle indicated, it had been brewed in 2003 and cellared in the ice caves of Kelheim for...

Oh Rinkuskiai, Rinkuskiai! You’ve heard of it, right? Established in the early nineties; recently renovated; top-of-the-line brewing equipment; fifth largest brewery in the country? Still nothing? Well don’t worry; you’re not the only one. And when I said, “fifth...

Taylor: Malt. Here is a substance complementary to mankind. It makes beer sweet. It gives yeast something to munch on. It represents an endowment of rich flavors and hues. While almost all beer requires malt of some kind, few styles rely on it as heavily as the...

Doppelbock. Is there anything this malt monster can’t do? In my exploration of beer, the style has emerged a serious favorite. Historically, doppelbock, or “double” bock, is merely a stronger form of the bock, which is a dark and malty ale first...